Table 3 The difference between wet and dry gudeg
From: The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia
Differences | Wet gudeg | Dry gudeg |
|---|---|---|
Frying or stir-fried process | Without frying/string | With frying/string |
Water content | High water content | Low water content |
Shelf life (room temperature) | Around 24Â h | Around 48Â h |
areh sauce | Thinner and relatively not durable | Lasts longer and has a sweeter taste |
Food serving | Usually for dine in | Usually for dine in and take away (souvenir) |